252 chili con carne recipes

Mexican style chicken tortilla soup that's packed full of beans, veggies and chicken for a filling dinner.

Chili taco salad: spicy chicken chili with kidney beans and chickpeas piled on tortilla chips with lettuce, tomato, jack cheese, sour cream, olives, and jalapenos.

Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.

Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

True Texas chili with ground beef, beer, jalapeños, whole tomatoes, and a heavy chili powder hit. No beans, no fillers, classic Lone Star style chili con carne.

Original San Antone chili is authentic 19th-century Texas chili con carne: cubed beef and pork seared in suet, simmered in beef stock with ancho chile puree, garlic, and cumin. No beans, no tomato, all meat and chile.

Authentic Texas chili (chile con carne) with coarsely ground beef, six tablespoons of chili powder and jalapeño heat. No beans, just bold beef and spice.

Plain basic chili, a Texas-style chili con carne made with cubed beef, not ground, simmered low in chili powder, beef broth, and crushed tomatoes until fork-tender. No beans, no filler, just rich, beefy chili.

Texas-style chili con carne with diced beef, whole red chili pods, paprika, and a cornmeal-flour thickener. No beans, no tomato, just deep meaty heat from a long slow simmer.

Hearty three-bean chili con carne with lean beef, roasted peppers, and warm spices for crowd-pleasing game day dinners that serve 12 from one pot.

Authentic Spanish-American chili con carne made with cubed beef, beef suet, and whole dried red chile peppers reconstituted and pulped into a smoky, deeply flavored bowl of red. A traditional no-bean chili built on real chiles, not powder.